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Haloumi & Dukkah Roast Veggie Bowl
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Haloumi & Dukkah Roast Veggie Bowl

Haloumi & Dukkah Roast Veggie Bowl

with Yoghurt Dressing

Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with dukkah, while a tangy yoghurt dressing and roasted almonds finish it off.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes


Serving amount

2 unit

sweet potato

1 unit


1 unit

red onion

1 block


(Contains Milk;)

1 sachet


(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

2 clove


1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 bag

spinach & rocket mix

1 packet

Greek-style yoghurt

(Contains Milk;)

1 unit


Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3080 kcal
Fat39.9 g
of which saturates18.5 g
Carbohydrate49.1 g
of which sugars26.5 g
Dietary Fibre0 g
Protein38.1 g
Cholesterol0 mg
Sodium1840 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Medium Non-Stick Pan


soak haloumi

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the zucchini into 2cm half-moons. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Roughly chop the roasted almonds. Cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and leave to soak.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

TIP: Soaking the haloumi helps mellow out the saltiness!

Roast the veggies

Place the sweet potato, zucchini, beetroot, onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

make garlic yoghurt

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a second small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper. Set aside.

cook haloumi

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.

make salad

In a medium bowl, add the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar. Season with salt and pepper and mix well. Add the spinach & rocket mix and toss to combine.

Serve up

Divide the salad between plates and top with the roasted vegetables and haloumi. Spoon over the garlic yoghurt and sprinkle with the chopped roasted almonds.